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Reply
| | From:  Genie· (Original Message) | Sent: 4/28/2008 5:46 PM |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:54 PM |
Chocolate Cheesecake - Genie Ingredients: - 16 oz cream cheese, softened
- 3 eggs
- 1 Cup sour cream
- 1/2 Cup Splenda® or Sweet-N-Low®
- 1 Tbsp. vanilla extract
- 1 pkg Jell-O Sugar Free Chocolate Pudding
Preheat oven to 350°F. Place all ingredients in a bowl and blend for 15 minutes. (Use food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn off oven and allow cake to remain in oven 1 additional hour. Refrigerate till chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator for up to 4 days.
Serves 8. 8.6 carbs per serving. | | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:55 PM |
Crustless Cheesecake - Genie Ingredients: - 12 oz cream cheese, softened
- 3 pkts Splenda® or Sweet-N-Low®
- 1 tsp. vanilla extract
- 1 Cup heavy cream
- 1/2 Cup fresh strawberries, quartered. (optional)
Combine cream cheese, sugar substitute, and vanilla extract in a bowl and mix well. Beat the heavy cream in a separate bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill, covered with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.
Serves 8. 2.6 carbs per serving (7 carbs if using berries.) | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 8:56 PM |
Cheesecake - Genie
32 ounces cream cheese
1 cup Splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream
With an electric mixer, combine the cream cheese and Splenda at slow to
medium speed, scraping sides often. Add all other ingredients except eggs.When
completely mixed (with no lumps), add the eggs and egg yolk, one at a time,
beating very slowly. When eggs are incorporated, do not mix anymore.
Over-mixing
the eggs is a contributing cause of cracked cheesecakes. (The leading cause of
cracking is over-cooking, so don't
believe any one who tells you it is normal for a cheesecake to be cracked; it
isn't.) Always treat the batter gently.Pour the mixture into the springform
pan. Place the pan on a very large piece of aluminum foil, and fold the foil up
around the pan to create a
watertight barrier around the cheesecake. Then place the barrier pan in an
even larger pan and fill the larger pan halfway with water. This is called a
water bath. It is a gentler way to cook the cheesecake. Place the entire water
bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour
and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave
cheesecake in until the oven is completely cool. The cheesecake can even be left
overnight at this point. Cracks can also occur when a cheesecake cools too
quickly.It may be beneficial to run a knife around the edge of the cheesecake,
separating it from the sides of the pan. If your goal is to serve the cheesecake
on
a different dish without the bottom of the spring form pan, then the pan can
be lined with parchment paper before the batter is poured in. Make sure to
grease both sides of the paper. This will make for easyremoval of the cheesecake
later. It works best if the cheesecake has been refrigerated fully before
trying to remove it from the bottom pan.
(may substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each
serving!)
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:01 PM |
| 2 1/2 sticks unsalted butter 12 oz chopped (very good) unsweetened chocolate 7 egg whites Melt butter and chocolate pieces together. Let cool a little Beat egg whites until stiff. Temper chocolate with a little of the egg whites. Then gently fold in remaining egg whites. Pour into a sarah wrap lined springform pan.Chill for at least 4 hours. Cut into wedges and serve with real whip cream sweetened with artifical sweetner VERY LOW CARB!!! | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:02 PM |
Low Carb Chocolate Cheesecake 5.5 carbs per serving
Serves: 8
Ingredients:
- 1 package Gelatin
- 1 cup Boiling water
- 16 ounces cream cheese -- softened
- 1 teaspoon vanilla
- 16 packages Equal® sweetener
- 1 ounce unsweetened baking chocolate squares -- melted
Dissolve the gelatin in the boiling water in a mixing bowl.Stir well.
Cut the cheese into small pieces and place in the dissolved gelatin. Add melted chocolate. Mix. Add the vanilla, sweetener; beat well with an electric mixer (2+ minutes on med/hi speed).
Pour into the prepared muffin cups or a buttered pie pan.. Chill until firm, about 2-3 hours.
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:02 PM |
No Bake Pumpkin Cheesecake 1 pkg plain gelatin
1 cup boiling water
16 oz cream cheese
1 tsp vanilla
liquid stevia or Splenda, to taste
1/2 cup pumpkin puree
1/2 tsp cinnamon
dash cloves, ground
dash nutmeg Dissolve the gelatin in the boiling water in a mixing bowl. Stir well. Cut the cheese into small pieces and place in the dissolved gelatin. Add the pumpkin vanilla and sweetener and beat well with an electric mixer. Pour into a buttered pie pan or lined muffin cups. Chill until firm. 8 servings: per serving = 5 carbs | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:03 PM |
| Chocolate Peanutbutter Cheesecake 1 pkg gelatin
1 cup water, boiling
16 oz cream cheese
2/3 cup Splenda (or 16 pkts Equal)
1/2 oz baking chocolate
2 Tablespoons peanutbutter
1 teaspoon vanilla
2 teaspoons chocolate extract Melt chocolate in microwave. Cube the cream cheese, set aside. Dissolve the gelatin in boiling water, mix well. Add the cream cheese & using electric mixer, beat until cheese is melted. Add the melted chocolate, sweetener, vanilla, choc. extract, peanutbutter and beat until creamy. Spoon into 12 paper lined muffin tins and chill well. Store in refrigerator. If you don't have chocolate extract, I suppose you could use a whole oz. of baking chocolate. You may also like more peanutbutter. With the recipe above I figured on about 3.25 carbs each. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:04 PM |
Mini Cheesecakes- LC ( Makes 84 mini cheesecakes @ .5 carb each. ) 3# box of Philadelphia Cream Cheese or 6- 8 oz. packages cream cheese
6 eggs
1 tub (1/8) of Crystal Light Raspberry Ice Mix well and beat until smooth and creamy. Preheat oven to 350. I use miniature muffin pans (hors d'oeuvres size). Line with min paper liners. Fill to the top (about a teaspoon full) of the cup. Bake for 15-20 min. until the center puffs and sets. Cool. Refrigerate covered. Makes about a week’s supply of treats. I love it with a cup of coffee in the afternoon for a little snack (or a morning coffee break). Crystal Light has no carbs and is a great sweetener. | |
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Reply
| | | From: Genie· | Sent: 5/7/2008 9:05 PM |
Pumpkin Praline Cheesecake - Low Carb
Serving Size : 16
Preparation Method
-------- ------------ --------------------------------
5 Pkgs cream cheese -- 40 ounces total
1 C sour cream
2 1/4 C Splenda -- or use 1/2 Maltitol
6 eggs
1/2 C almond flour1 C pumpkin puree -- not pie filling
1 tbsp vanilla
2 tsp cinnamon -- ground
1/2 tsp nutmeg -- ground
1/4 tsp allspice -- ground
1/4 tsp cloves -- ground
1 C pecans -- toasted and chopped, optional
DECORATION:
whipped cream topping
1 tsp cinnamon -- ground
18 pecan halves -- use 18 - 20 as needed
Preheat oven to 350 F. Grease a 10 inch springform pan. Bring all ingredients to room temperature.
FILLING: In a large mixing bowl, beat cream cheese, sour cream and sweetener on medium-high speed for 5 minutes. Add eggs, one at a time, beating after each addition. Mix in almond flour, pumpkin, vanilla, spices and pecans. Pour batter into greased pan. Prepare water bath, and wrap foil tightly around pan. Bake in preheated oven for 65 to 75 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for a least 8 hours before decorating and serving.
DECORATING: Ice top of cake with Whipped Cream topping. Sprinkle with cinnamon and pecan halves.
OPTIONAL NON LOW-CARB CRUST: In a medium bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze. Pour prepared batter over frozen crust, and bake as per instructions above.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 380 Calories; 36g Fat (81.4% calories from fat); 9g Protein; 10g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
Serving Ideas : Whip cream with DaVinci's Chai spice. Serve a dollop on top and along side cheesecake, with a sprinkle of Nutmeg.
NOTES : Tips: use puree of pumpkin only. Avoid pumpkin pie filling, or pumpkin with squash added.
Variation: Hazelnuts work well instead of pecans in this recipe also.
For a low carb crust, use 2 cups ground pecans, mix with butter, and add cinnamon, allspice, nutmeg and cloves to taste.
Optional: Omit pecans.
Carb count without pecans, or crust = 8 grams carbs, 1 gram fiber.
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Reply
| | | From: Genie· | Sent: 6/3/2008 4:43 AM |
French Silk Dessert
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1/2 cup no-calorie, heat-stable granular sugar substitute (Splenda)
1/4 cup butter, softened
2 ounces unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1/4 cup refrigerated or frozen egg product, thawed
1/2 cup whipping cream
1 tablespoon chopped toasted walnuts
1. In a medium mixing bowl beat sugar substitute and butter with an electric mixer on medium speed about
4 minutes or until fluffy. Stir in chocolate and vanilla. Gradually add egg product, beating on high speed
and scraping sides of the bowl frequently, until light and fluffy.
2. In a chilled small mixing bowl beat whipping cream with an electric mixer on medium speed just until soft
peaks form; fold into chocolate mixture.
3. Spoon into 6 dessert dishes. Cover and chill for 2 to 24 hours. Sprinkle with walnuts before serving.
Makes 6 servings.
Nutrition facts per serving:
calories: 212
total fat: 22g
saturated fat: 13g
monounsaturated fat: 6g
polyunsaturated fat: 1g
cholesterol: 49mg
sodium: 112mg
carbohydrate: 6g
total sugar: 1g
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:39 AM |
Low-Carb Chocolate Raspberry Cheesecake Crust
1 1/2 cups almonds
1/4 cup vanilla whey protein powder (available at nutrition and health-food stores)
2 tablespoons Splenda
1/4 cup butter, melted
Filling
1 1/2 pounds cream cheese, softened
4 eggs
1 cup sour cream
8 ounces unsweetened baking chocolate, melted
3/4 cup Splenda or 1 teaspoon Zero Carb Syrup Base Concentrate (see note)
2/3 cup raspberry-flavored sugar-free coffee flavoring syrup (Atkins and Da Vinci make this)
For the crust, heat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
In a food processor, grind the almonds finely. Add protein powder and Splenda, and pulse to combine. Pour in melted butter and pulse until evenly distributed. Turn the mixture out into the springform pan, and press it firmly over the bottom, making sure to cover the seam around the edge. Bake 8 minutes, or until it starts to turn golden. Remove and set aside.
For the filling, turn the oven down to 325 degrees.
Using an electric mixer, beat cream cheese until very soft and fluffy. Beat in eggs, one by one, then beat in sour cream. Scrape down the sides of the bowl often.
Beat in the melted chocolate, Splenda or Zero Carb Syrup Base Concentrate and raspberry syrup, in that order. When everything is well-combined, pour it into the almond crust.
Place a flat pan of water on the floor of the oven (this makes steam to keep the cheesecake moist) and place your cake on the oven rack. Bake 50 to 60 minutes, or until set. Cool, then chill well.
Garnish with whipped cream, a raspberry or two, and maybe a mint leaf.
Makes 12 servings.
Note: Zero Carb Syrup Base Concentrate is a liquid form of Splenda, and has no carbs. Look for it at nutrition and health-food stores, or order at locarber.com. You also can use light (not fat-free) cream cheese and sour cream, if desired. That cuts the calorie count substantially without raising the carb count.
Approximate values per serving (using Splenda; subtract 1 carb gram if using liquid sweetener): 445 calories, 43 g fat, 141 mg cholesterol, 11 g protein, 13 g carbohydrates, 5 g fiber, 270 mg sodium, 82 percent calories from fat. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 2:45 AM |
No-Bake Lemon Cheesecake 1/4 c. boiling water
1 (3 oz.) box lemon sugar-free gelatin
2 (8 oz.) pkgs. Philadelphia Cream Cheese
1/2 c. granular Splenda
1/2 c. sour cream
1/4 c. heavy cream
1 c. heavy cream
1/4 c. Splenda or liquid sweetener
In small bowl, mix lemon sugarfree gelatin with boiling water until fully dissolved. Set aside. In a separate large bowl, blend cream cheese with next 1/2 cup Splenda, sour cream and 1/4 cup heavy cream. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning pie plate sprayed with non-stick cooking spray. Refrigerate 2-3 hours.
Whip 1 cup heavy cream with 1/4 cup Splenda or liquid sweetener and billow over the top of your cheesecake. Chopped walnuts or slivered almonds may be sprinkled on top. Makes 10 servings, with 2.5 carbs per serving.
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